<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="8406" val="3667">美丽厨娘- 杏仁小饼干</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>切墩(初级)  </td>
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						    <span class="fwb">时间：</span>30-45分钟						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">低筋面粉</a></label></span><span class='right'>85克</span>
					</td><td>						<span><label class="fcbm inblok">糖粉</label></span><span class='right'>25克</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">杏仁粉</label></span><span class='right'>15克</span>
					</td><td>						<span><label   class="fcbm inblok">黄油</a></label></span><span class='right'>55克</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">香草粉</label></span><span class='right'>1克</span>
					</td><td>						<span><label class="fcbm inblok">柠檬汁</label></span><span class='right'>3克</span>
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					<h2>美丽厨娘- 杏仁小饼干的做法步骤</h2>
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													<p class="p1"><span class="fwb">1.</span> 用微波炉融化的黄油。(一般做饼干都会把黄油放在室外融化然后放入糖粉打发,我觉得做这种小饼干直接用融化的黄油就可以了,不用那么麻烦,口感都差不多.如果做曲奇那样的饼干还是要将黄油打发的)</p>
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													<p class="p1"><span class="fwb">2.</span> 将各类粉过筛。</p>
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													<p class="p1"><span class="fwb">3.</span> 加入融化的黄油和柠檬汁搅匀.</p>
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													<p class="p1"><span class="fwb">4.</span> 将面团放到保鲜袋里擀成3厘米左右的薄片.</p>
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													<p class="p1"><span class="fwb">5.</span> 放到冰箱里冷藏30分钟左右.</p>
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													<p class="p1"><span class="fwb">6.</span> 把有变硬的面饼从冰箱里取出,用饼干模具按出自己喜欢的形状,放到油布上.之后放入烤箱,160烤8-10分钟。</p>
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					<h2>小贴士</h2>
					<p>我家用的是小烤箱,受热太集中了,容易糊,我就在油布下加了一层锡纸来隔热,效果很好.<br /><br /></p>
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